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Leftovers >  Side Dishes >  Ham Dumplings >

 

Ham Dumplings

• 3/4 C flour

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1/2 tsp. thyme

• 1/4 tsp. sage

• 1 C cooked leftover ham, chopped fine

• 1/2 tsp. onion powder

• 1/2 tsp. dried mustard

• Pinch of cayenne pepper

• 1/4 C cold milk (more or less depending on dough consistency)

• Ham Broth

Combine ingredients in a large bowl, adding just enough milk to make sure dough is not too stiff. Roll dough into balls about 1" to 1-1/2-"-thick; roll in flour to coat. Bring ham broth to a boil in a cooking pot; drop floured dough balls into boiling broth. Cover and simmer gently for about twelve minutes, or until cooked through. Remove dumplings from broth with a slotted spoon; drain in a colander or serve directly in soup. Ham Dumplings go well in chowders, soups or stews.

Similar Recipes:

• Dumplings (Classic)

• Dumpling Mushroom Soup

• Ghalushki Poltavskie (Ukrainian Dumplings)

• Irish Dumplings

• Kluski Kladzione (Polish Dumplings)

• Pelmeni (Russian Meat Dumplings)

• Pierogi (Polish Dumplings)

Related Link:

• Luscious Leftovers Cookbook

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